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Mutagenicity of cooked hamburger is reduced by addition of onion to ground beef

✍ Scribed by Tetsuta Kato; Kae Michikoshi; Yu-ichi Minowa; Yoshiko Maeda; Kiyomi Kikugawa

Book ID: 117767711
Publisher: Elsevier Science
Year: 1998
Tongue: English
Weight: 200 KB
Volume: 420
Category: Article
ISSN: 1383-5718
DOI: 10.1016/s1383-5718(98)00151-x

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